Time 10h45m Yield 8 Number Of Ingredients 10 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Pulse the almonds in a food processor until finely ground. Combine the almonds with the graham cracker crumbs, sugar, and salt. Pour in the melted butter and mix until evenly moistened. Press into a 9-inch pie plate. Bake the crust in the preheated oven until golden brown, 10 to 13 minutes. While the crust is baking, beat the egg yolks in a bowl with the condensed milk, cream, and lime zest. Whisk in the lime juice a little at a time to thicken the custard. Pour the custard into the pie crust and return to the oven. Bake in the oven for 15 minutes to help the custard begin to set. Cool to room temperature on a wire rack before covering loosely with plastic wrap and refrigerating overnight.
Time 1h Yield 8-10 serving(s) Number Of Ingredients 9 Steps:
You will need a loose-based flan tin with a diameter of 9-inches, 1-inch deep and a solid baking sheet. pre-heat oven to 180°. Begin by placing the butter in a pan over the lowest heat to melt. Crush the digestive biscuits. Add to a separate bowl and mix in the grape nuts. Then add the melted butter and mix well. Place mixture in your flan tin and using your hands, press it down evenly and firmly all over the base and up the sides of the tin. Place it on the baking sheet and bake on the centre shelf of the oven 10-12 minutes or until crisp and golden brown. Meanwhile, place the egg yolks and lime zest in a bowl. Using a electric mixer, whisk them for about 2 minutes or until the egg has thickened. Add the condensed milk and whisk for another 4 minutes. Finally add the lime juice and give it another quick mix. Pour the whole lot on to the baked crust and return it to the oven for another 20 minutes or until it feels just set when you lightly press the centre with your litle finger. Remove from oven and when it’s completely cold, cover with clingfilm and chill until needed. Serve cut in slices with cream fraiche and a twist of lime for decoration.
Yield 6 serving(s) Number Of Ingredients 15 Steps:
Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together egg yolks, lime juice, and water; stir into gelatin mixture. Cook and stir over medium heat just till mixture comes to boiling. Remove from heat; stir in grated peel. Add food coloring sparingly to tint pale green. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon. Beat egg whites till soft peaks form; gradually add 1/2 c sugar, beating to stiff peaks. Fold gelatin mixture into egg whites. Fold in whipped cream. Pile into cooled baked pastry shell. Chill till firm. Spread with more whipped cream; edge with grated lime peel. Sprinkle chopped pistachio nuts in center. Garnish with thinly sliced lime placed in whipped cream mounds around edge of pie.
Time 5h30m Yield 8 Number Of Ingredients 4 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Whisk condensed milk and egg yolks together in a large mixing bowl. Mix in Key lime juice; mixture will be thin at first but will thicken as it is whisked. Whisk until smooth and thick. Pour into the graham cracker crust. Bake in the preheated oven until filling is firm to the touch and only slightly jiggly in the center, 12 to 15 minutes. Cool to room temperature, then refrigerate before serving, 5 hours to overnight.
